Cheezy Chicken Spaghetti Bake

Cheezy Chicken Spaghetti Bake

30

"This is very good served with garlic bread."
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Ingredients

servings 673 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 48.2 g
  • 96%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 2097 mg
  • 84%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Boil spaghetti as directed on package. Drain.
  2. Meanwhile, brown chicken breast until tender and done all the way through. Shred chicken into bite-size pieces.
  3. Melt processed cheese spread in a microwave oven as directed on jar.
  4. Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil.
  5. Bake at 425 degrees F (220 degrees C) for 25 minutes.

Reviews

30
  1. 38 Ratings

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Most helpful positive review

Delicious and easy. I did make a few additions so that I might sneak in a few veggies. I sauteed some green pepper, onion, celery, mushrooms, and garlic in the drippings from the chicken. The...

Most helpful critical review

I tried this last night and my family did not enjoy it at all. I used 1 pound of spaghetti instead of what the recipe called for. The mixture of the soup and the cheese was just too much. Too...

Delicious and easy. I did make a few additions so that I might sneak in a few veggies. I sauteed some green pepper, onion, celery, mushrooms, and garlic in the drippings from the chicken. The...

Excellent -- one of my fave AR recipes, BUT two things: the transfer from AR's old format left out that one of the Cheez Whiz jars should be "Salsa" or "Mexican" flavor. Plus, if you use just 8...

I'm doing dinner solo tonight. Hubby is at a business dinner. I love chicken spaghetti but didn't feel like making chicken or cutting up a lot of veggies, so I made this instead. I used plain...

YUM! Made Dianne's way and also substituted Cream of Mushroom soup for 1 can of chicken soup. We like it both ways. Thank you Dianne... you're a sweetie!

I needed a quick & easy recipe for supper last night to fill us up before we went bowling. I came across this. Not only was it simple but it was very tasty. First, I agree with a previous review...

OOH this was delicious! Hit with my whole family! I subsituted processed cheese for Ragu brand cheddar Cheese sauce in the Jar! and also added a hint of garlic! I didn't do the mexi twist but wa...

I tried this last night and my family did not enjoy it at all. I used 1 pound of spaghetti instead of what the recipe called for. The mixture of the soup and the cheese was just too much. Too...

This is a very good recipe. I used mexican velveeta with kraft cheese sauce. But kept the rest the same except add brocolli. My child will not eat spagetti or brocolli but with this recipe he lo...

Tried this for the first time last night and it was outstanding! Nice and creamy and it was very simple to throw together.